Category: Mains

A simple starter to a richer meal, pickled herring, Rollmops, served traditionally with green olives and gherkins. Here we serve with a chilli, gherkin, ginger and conifer syrup dipping sauce. The day before chop green and red chilli’s, scotch bonnets give a real kick of heat, and grate ginger. Add to a small dish of…

My absolute favourite marinade and if a little more soy sauce, is a mix of conifer syrup, a little or a lot of hot mustard [try with different types and whole-grain for extra texture], and a good slug of soy sauce. Tamarind sauce, Worcester sauce, or any other dark vinegar based sauces work too. Keep…

Combine flavours with textures, creamy with crunch, sweet with salty. Earthy mushrooms with dates, apricots, orange and pistachios. Rose petals add fragrance to the Conifer Syrup. Lightly stir-fry the ingredients, take off the heat, add a little of the syrup dressing and fold into brown rice with nutty wild rice for crunch. Serve with a raw…

Roasted garlic is lovely in winter. Its soft creaminess adds a earthiness to roast potatoes, roasted root vegetables and white fish. A couple of pre-roasted cloves, lime and black pepper added to cod, wrapped in foil and baked for twenty minutes is quick and yet aromatic. Black garlic is becoming popular. These are white cloves…

I am extremely lucky to have the perfect view each day from the bottom of our garden in France. The local beef bulls, two year olds, have the run of lush meadows and fresh air. Our local farmer Christian ensures they are fed high quality hay and pellets and that the cattle are regularly rotated…

Ion Syrup took its debut at the recent London Restaurant Event in Olympia London. We were very proud to be on display with other artisan produce offered by First Choice Fruit and Produce Ltd of New Covent Garden Market. Ron Maxfield introduced potential clients to the many culinary uses the Pine Syrup has and with…

Quick and tasty. Mix pine syrup and soy sauce in equal parts, add a squeeze of fresh lime juice and pour over salmon fillets and leave at room temperature for an hour to marinade. For a fish pie, dicing the salmon allows more of the marinade to seep into the fish, along with a mixture…